Pasta Porcini

 

serves 4 - 6

Ingredients:

• 45-60 g dried porcini mushrooms 
• 250 ml cream 
• 1 large onion
• 5 garlic cloves
• Parsley
• Dash of white wine
• Boiling water
• 60 g Parmesan cheese 
• Salt to taste

Preparation:

Finely cut the onion and the garlic (or use a garlic press). Finely chop the parsley.
Boil some water and soak the porcini mushrooms for about one hour. How much water you use, is up you you, as we will only use a small amount later. After one hour, drain the mushrooms, but keep the water that now turned into broth. Add a bit salt to taste.

Start boiling your pasta, meanwhile heat up a skillet and sauté the onions until soft. Add the garlic and sauté for a minute more. Add the mushrooms and keep stirring for about a minute or two.

Now drop a splash of white wine to the skillet and keep stirring until it dissolves. Gradually start adding the stock (about 1 cup) and keep stirring until some of the liquid dissolves. Now add the cream and stir well to blend. Boil a bit more for the liquid to dissolve, depending on your tastes. Now add the parmesan cheese gradually and keep stirring until the cheese is blended in the sauce. Finely add parsley and stir to blend. 

Keep warm until your pasta is done, serve and enjoy!

Mike & Leda

Tikka Massala

 

serves 4 - 6

Ingredients:

For the chicken:

• 600g chicken (thigh) filet
• 0,5 cup Greek yoghurt
• 4 garlic cloves
• 1 Thumbsize ginger
• Juice from half a lemon
• 1 teaspoon coriander powder
• 0,5 teaspoon turmeric
• 0,5 teaspoons cuminpowder
• 1 teaspoon paprika powder
• 0,5 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 0,5 teaspoon salt
• 0,5 teaspoon black pepper

For the sauce:

• 1 tablespoon oil
• 1 tablespoon unsalted butter
• 1 large onion
• 5 garlic cloves
• 2 thumbsized ginger pieces
• 1 teaspoon garam masala
• 2 teaspoons coriander powder
• 2 teaspoons paprika powder
• 1 teaspoon cuminpowder
• 1 small can tomato puree (40g)
• 1 red bell pepper
• 1 can of tomatocubes
• 120 ml water
• 3/4 cup cream
• 3 tablespoons almond slices
• 1 tablespoon brown sugar
• Rice/Naan bread

Preparation:

Start by preparing the chicken for marinade first. This is best done overnight, but 2-3 hours will suffice.
Finely cut the garlic and the ginger. Make a marinade of all the ingredients minus the chicken and stir well. Now add the chicken to the marinade bowl, and stir so every piece of chicken is covered. Leave to marinade.

I made the chicken in the airfryer, but originally, the chicken is grilled, or barbecued. If you do the latter, brush some oil on the chicken first.

If you are ready to start the sauce, about 30 to 45 min before the chicken is done, finely cut the garlic and ginger, slice the bell pepper, and finely chop the onion.

Add the oil and butter to a sauté pan or wok and wait for the butter to melt. Now add the onion and cook until the onions has softened. 
Now add the garlic, ginger, garam massala, coriander, paprika, cumin, cinnamon and tomatopuree. Stir well and cook on medium heat until you can smell the spices.

Add the bell pepper, tomato cubes and the water, stir well and bring to boil. When it is boiling, turn the heat to low and simmer until the sauce has thickend to your liking. If you serve this dish with rice, you can start the rice now.

Take the marinated chicken and start baking/grilling/barbecueing/airfrying/frying them. Whatever option you pick, be sure the chicken is thoroughly cooked, but not burned.

When the chicken is ready, add the cream, almonds, sugar and chicken to the sauce and cook for 5 minutes more, before it is ready to serve.

Serve with rice and/or naan bread, and garnish with cilantro, if you like.

Enjoy your meal!

Mike & Leda

Pollo Saltado

 

serves 4

Ingredients:

• 700 g chicken (thigh) filet
• 1/4 cup chicken stock
• Salt and pepper to taste
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• 3 tablespoons oil
• 4 garlic cloves
• 2 red onion
• 4 plum tomatoes
• 1 tablespoon aji amarillo paste (Peruvian chili paste) or 1 aji amarillo, sliced.
• Fries
• Optional: rice
• Optional: cilantro to garnish

Preparation:

This is a recipe of my friend Lucky who didn't want to leave until we've tried to cook Peruvian. He was right though, this is delicious!

The original recipe contains both fries and rice, but personally I thought it to be too much carbs, so I left the rice out and added a bit more fries. Feel free to add the rice though!

Cut the chicken in slices and cover with salt and pepper. Mix the chicken stock with the soy sauce and vinegar in a bowl with a whisk. Finely cut the garlic, or use a garlic press. Cut the tomatoes and onions in wedges.

Start cooking your fries. Personally I used the airfryer and frozen fries for convinience.

Heat up a sauté pan or wok on high heat and add the oil. Wait until the oil is hot and add the chicken. Stir fry until the chicken is golden brown on all edges, then add the garlic and onion, stir fry for one minute more. Now add the sauce..

Wait until the onion gets soft and add the tomatoes and aji amarillo (paste). Add salt and/or pepper if necessary. 

Add the fries to the plate and on top of that add the chicken, garnish with cilantro if you like and serve immediately.

Enjoy your meal!

Mike & Leda

Sushi

 

serves a party or about 3-4 for dinner

Ingredients:

For the rice:

• 2 cups sushi rice (or any shortgrain rice)
• 3 cups water
• 1/3 cup rice vinegar
• 3 Tablespoons sugar
• 1,5 teaspoon salt

For the sushi:

• Bamboo mat to roll the sushi
• A glass of water
• Nori (seaweed) sheets
• Whatever ingredients you like. We used:
  cucumber, avocado, creamcheese, smoked salmon, Japanese omelette and surimi

Preparation:

Wash the rice until the water is clear. This is to get the starch off and is very important for the preparations for sushi. Let it rinse until the rice is completely dry.
Put the rice in a pot, along with the water and bring to the boil. Immediately turn the heat low and place the lid on the pot. Boil until the water is dissolved, even though it is adviced against, sometimes I take a stir so the rice doesn't stick to the bottom.

When it is done, let the rice cool a bit.

Add the rest of the rice ingredients in a cup/mug and stir to blend.
Warm the vinegarmix in the microwave for about 30 - 45 seconds and stir to see if the sugar has dissolved. If it isn't repeat the progress until it is. If you don't own a microwave, you can also do this step with a pot and a stove.

Add the vinegar mix to the rice and immediately stir to cover everything. In my personal experience it works best with a rice paddle, but a spoon works too.

This guide is mainly for maki style sushi, but I've given a few tips below for other styles. 
Now get your bamboo mat and place a nori sheet on top. Cover with rice, leaving a bit space open to close the nori after rolling. On top of the rice, add your topping, in the middle.
Now fold the nori over the middle, and keep rolling towards the end. Now put the tip of your finger in the glass of water and wet the edge of the nori sheet, then roll over with the sushi to close the roll.
Now this takes a lot of practice to get it perfect. Personally I didn't care for perfection, as you can see in the photo, but there are many videos online that shows how to roll different types of sushi.

Now, use a sharp knife and dip it whole in the glass of water. Cut the sushi in parts, keep in mind the first and the last piece usually doesn't look nice.

Tips:

• Use a sheet of plastic kitchen wrap so the bamboo mat doesn't get dirty, or use a silicon mat.
   
• If you want to make a california (style) roll. simply turn around the seaweed/rice combination on your bamboo mat.
  
  
• If you want to make nigiri type of sushi, wet your hands, but not too much, and take some rice with your hands. Form this into a rounded rectangle. Now take your topping and add a bit of wasabi paste to the bottom so it sticks to the rice. I didn't have wasabi, so I used creamcheese, works as good, but doesn't have that distinguished taste wasabi has.
  
  
• Look online for more tips and inspiration!

Fill a plate with your sushi and serve.

Enjoy!

Mike & Leda

Jollof Rice

 

serves 4 - 6

Ingredients:

• 2 large onions 
• 80 ml oil
• 2 tablespoons oil
• 2 cans tomato cubes
• 1 can tomatopaste (170g)
• 1 habanero or scotch bonnet pepper, add less or more to your tastes.
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon mixed dried herbs
• 3 chicken stock cubes, crushed
• 2 ½ cups rice ( about 500 g)
• 1 cup frozen mixed vegetable (150 g)
• 1 ½ cups water (about 360 ml)

Preparation:

Cut the onions in large pieces and add to a blender with the 2 tablespoons of oil. Blend until smooth.

Transfer in a bowl and set aside.

Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and blend until smooth. 

Set it aside for later.

Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

Once the oil is hot, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.

Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. 

Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. 

Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.

Serve with a salad and a nice piece of meat, or enjoy it as it is!

Mike & Leda

Vietnamese Bahn Mi

 

serves 4, double the meat and bread for more people

Ingredients:

• 400 g meat (I used chicken thigh filets)
• Mayonaise
• Maggi (optional)
• Sriracha (optional)
• Jalapeño, sliced (optional)
• Cucumber
• Coriander (optional)
• 4 breadrolls
• Pickled vegetables

For the picked vegetables:

• 1 large winter carrot, cut in matchsticks and about 7 cm long
• 1 daikon/rettich, cut in matchsticks and about 7 cm long
• 1 - 1/4  (300ml) vinegar
• 1 cup (240ml)  warm water
• 2 teaspoons + 1/2 cup (105g) sugar
• 1 teaspoon salt

Preparation:

Pickled vegetables:

Put the already cut daikon and carrot in a seive and cover with the teaspoons salt and sugar. User your hands to massage the vegetables for about 3 minutes, or until everything is coated. A good indication is to try bending the daikon, if it is flexible (both ends can touch eachother) the coating is done.

Now flush under streaming water and drain the liquid well.
Meanwhile add the rest of the ingredients (sugar, water, vinegar) to a bowl and mix until the sugar is dissolved.

When the vegetables are drained add them to the brine and mix well before finally closing the lid.
Keep refrigerated. These pickles you can save up to 1 month.

Sandwich:

Prepare the meat in any way you want to. I always go by some of the recipes in "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen.

Personally I am a fan of chicken, so usually I go with that.

Season the chicken any way you want to (you can find a recipe online f.e.) and fry/grill the chicken until done.

Now cut the bread lenghtwise until the edge, but do not cut through.

Remove some of the inside for the filling to hold better, but it is up to you how much.

Start with adding mayonaise on both sides of the bread, be sure to cover every edge. On top of that a few drops of maggi, if you want Then a bit of sriracha if you like it spicy.

Then add the meat, the pickes, the jalapeño, cucumber and coriander, in this order.
Leave out what you don't like, and close the bread.

Cut in pieces if desired and roll in aluminium foil so the filling doesn't fall out.
Enjoy your sandwich, it sure is one of my favourites!

Mike & Leda

Gyoza

 

This recipe makes about  50 pieces

Ingredients:

• 1 package gyoza wrappers (find them in the frozen section of an asian supermarket, or google an online recipe)
• 1 tablespoon oil
• ¼ cup water
• 1 teaspoon sesame oil 

Meat:

• 350 g minced meat (pork/chicken) 
• 3 cabbage leaves
• 2 scallions 
• 2 shiitake mushrooms
• 2 clove garlic 
• 1 thumb sized piece of ginger

Seasoning:

• 1 teaspoon sake 
• 1 teaspoon sesame oil 
• 1 teaspoon soy sauce
• ¼ teaspoon sea salt  (half the amount for table salt)
• freshly ground black pepper

Dipping Sauce:

• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Preparation:

Put the meat in a large bowl.

Heat the cabbage leaves in the microwave for about 1-2 minutes so they go soft. It is easier to cut this way. Remove the core of the cabbage.

Finely cut the vegetables (scallion, shiitake, cabbage) and add to the meat. Finely cut the garlic and add it too. Peel the ginger and grate it over the meat.

Add all the ingredients of the seasoning to the meat. Start mixing everything by kneading it until the mix becomes pale. Set aside.

Now, you might want to google for wrapping instructions on how to fold the gyoza. Down below I will provide a link to where I found this recipe.

Here you can also find how to make your own gyoza wrappers if needed.

Take a wrapper and put it in your non dominant hand. Use a teaspoon to scoop some of the filling in the center.

Dip your finger in water and circle it around the edges of the wrapper.

Fold the gyoza according to the instructions that you found, but feel free to use your own way. Place them on a baking sheet to rest while you 

prepare the others.

When everything is done, heat up oil on medium heat in a sauté pan, or any non sticky frying pan that can hold a lid.

Add the gyoza in a circular shape, but don't let them touch eachother.

Fry for about 3 minutes, or until the bottom is golden brown. Now add the water to the pan, but be careful and use a lid not to burn yourself.

Immediately cover the pan and steam for about 3 minutes, or until most of the water is evaporated.

Remove the lid to evaporate the rest of the water, then add 1 teaspoon of sesame oil and fry until the gyoza's are crispy on the bottom.

Mix the ingrediants of the dipping sauce and serve along with the gyoza.

Now it is common that you might want to save some of the gyoza for another time. You can easily freeze them by placing them on a baking sheet on a tray and put them in the freezer until the outside is frozen. After this you can add them in a zip lock bag. This is so that the dough won't stick together.

The source of this recipe can be found by clicking here

I hope you like this recipe and enjoy!

Mike & Leda

Corned beef with rice

 

Serves 4 - 6

Ingredients:

- 2 cans of corned beef
- 1 onion
- 4 garlic cloves
- 1 madamme jeanette (replace with milder chili, or leave out if you can't handle spiciness) 
- 1 teaspoon trassi (shrimppaste)
- 1 spoon suiker
- 4 tomatos
- 2 maggi cubes
- a dash of ketjap (preferable "A" - brand)
- 1 teaspoon black pepper

- dash of oil

Preparation:

Finely cut the onion, the garlic and the chili.

Cut the tomato in cubes. The corned beef you can either scoop it out the can, or cut in slices/cubes to make the cooking progress easier later on.

Heat up a sauté pan with a dash of oil and stir fry the onion until golden. Add the garlic and fry for 2 minutes more, while stirring.

Add the chili and the tomatoes along with the maggi, sugar, shrimp paste and black pepper. Mix to blend and add the ketjap. Mix until everything is combined.

Add the corned beef and turn the heat to medium while you break it apart. When everything is mashed, turn the heat on high and stir fry until cooked.

Serve with rice and a salad/stir fried vegetables.

Enjoy your meal,

Mike & Leda

Pad Thai

 

serves 6 - 8

Ingredients:

* 2 spoons of brown sugar

* 1 cup soy sauce

* 2 spoons of fish sauce

* Juice of 2 limes

* 440g Thai rice noodles

* 400g chicken thigh filets

* 1 red bell pepper

* 2 medium carrots

* 5 spring onions

* 250g bean sprouts

* 4 garlic cloves

* 3 medium eggs

* Peanuts for garnish

* Sesameseeds for garnish

* Coriander for garnish

Preparation:

Boil the noodles and drain. Set aside.

In a bowl, mix the sugar, soy & fish sauce and limejuice. Set aside.

Cut the carrots in matchsticks size and the bell pepper in strips. Cut the spring onion  in 2 cm pieces.

Finely cut the garlic, or use a garlic press. Finely cut the chicken in bite size pieces.

Heat up a wok and stir fry the chicken until done. Remove from the wok with a slotted spoon and add the bell pepper and carrot.

Stir fry for about 5 minutes and add the garlic and spring onion. Mix around until the flavours has mixed.

Put the vegetables to the sides of the wok and add the eggs in the middle, scramble the eggs until done and mix with the vegetables. Add the chicken and mix again.

Add the noodles and the sauce and mix. Cook for 5 minutes more before serving it.

Add the peanuts, sesame and coriander for garnish.

Enjoy!

Mike & Leda

Ropa Vieja

 

serves 4 - 6

Ingredients:

• 1 large can of chickpeas
• 2 chickenlegs incl. thighs
• 1 chorizo
• 1 kilo of potatoes
• 6 garlic cloves
• 1 red pepper (paprika)
• 1 large onion 
• 2 tomatoes 
• 1/2 cup white wine
• 500ml chicken broth (from boiled chicken/beef)
• 1 chicken stock cube
• 2 teaspoons smoked paprika powder
• Black pepper
• 3 cloves
• 1-2 bay leaf
• Salt
• Olive oil

Preparation:

Put the chicken and beef in a pot with water and bring to a boil. Let it simmer until cooked through.

Remove from the pot and let cool. Take 500 ml of broth from the pot and throw the rest away. Dissolve a chicken stock cube in the broth and set aside.

Peel the potatoes, cut them in cubes and mix with a few drops of oil. Cook in the airfryer until crispy. (You can also fry the potatoes if you don't own a airfryer, but then you don't need to mix with oil).

Chop the onion, pepper, tomato. Finely cut the garlic.

Pull/shred the meat/chorizo apart (or cut in thin pieces/cubes) and add to a large sauté pan with enough olive oil. Start frying the meat.

Add the chickpeas to the pan and fry the shredded meat and garbanzo beans until crispy. Remove from pan and set aside.

In the same oil (you may need to add a bit more) add the chopped onion, pepper, tomato, and garlic and stir fry until soft.

Add the  3 cloves and some black pepper. Stir fry a bit more and add the two teaspoons of paprika, the white wine, broth, and bay leaf.

Bring to the boil and once it boils lower the heat to simmer, now add chickpeas and meat mix with the sauce.

Add the fried potatoes and cover for 15 minutes while simmering.

Uncover after and taste. Add salt if necessary.

Serve with tabasco on the side if you like it spicy.

Bon apetit!

Mike & Leda

Dan Dan Noodles

serves 4 - 6

Original recipe can be found here.

Ingredients:

1 bok choy

125 g noodles per person

1,5 teaspoons sesame oil

For the meat:

1 tablespoon vegetable oil

500g ground pork

1 thumb piece of fresh ginger

4 garlic cloves 

2 tablespoons hoisin sauce

2 tablespoons soy sauce

For the sauce:

1 tablespoon chili oil

1/4 cup low sodium soy sauce

1/4 cup peanut butter 

1 tablespoon chili paste, like Sambal Oelek

400 ml chicken broth (more if needed)

pinch of granulated sugar

To serve:

4 scallions, thinly sliced

1/2 cup peanuts, rough chopped

1 teaspoon Sichuan peppercorns, or chili flakes

Preparation:

Cut the bok choy length-wise, and finely cut the ginger and garlic. Thinly slice the scallions, and chop the peanuts. You can also use a mortar for the peanuts.

Bring water to the boil. Add a pinch of salt and the bok choy. Cover and cook 3-5 minutes or until just blanched. Remove and drain. Set aside.

Add the noodles to the same pot of boiling water and cook according to package directions. Drain well. Return the noodles to the now empty pot and add the sesame oil. Cover and set aside.

Heat a sautée pan, or wok over medium high heat. Add the vegetable oil and the ground pork. Cook the pork until well browned, breaking up any chunks as you go with a spatula. Add the ginger and garlic and cook until fragrant. Add the hoisin and soy sauce. Cook for about 2 minutes more. Remove the pork to a bowl, cover to keep warm.

In the now empty pan add the chili oil, soy sauce, peanut butter and chili paste. Cook for a few minutes to combine then gradually start adding the chicken broth stirring constantly. Keep adding the chicken broth until you reach your preferred consistency. If you want a stew type of sauce, add little broth, if you like it as if it were soup, add more. Add a pinch of sugar and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer to meld the flavors, about 5 minutes more. Stir occasionally.

Divide the sauce between four large bowls. Add 1/4 of the noodles to each bowl and mix. Then top with a portion of the pork and bok choy. Garnish with chopped peanuts and sliced scallions. Sprinkle with ground chili flakes.

Enjoy your dish!

Mike & Leda

Irish Stew

Serves 4 - 6

Traditional Irish stew as made by Travelling Ginger.
Original recipe can be found here.  

Ingredients:

• 1 Kg small red potatoes 
• 3- 6 carrots 
• 3 celery stalks
• 1 Kg Stew beef
• 1,2 cup flour
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion 
• 2 cans tomato cubes 
• 10 oz beef broth (1/3 can)
• 1 envelope Onion soup mix 
• 1 teaspoon dried basil
• 1 can of Guinness Stout

Preparation:

Cut the beef in cubes. Quarter the potatoes, and slice the carrot and celery. Put them all in a large pot and put the heat on low. Pour in the Guinness, beef broth, garlic powder, salt and pepper, soup mix and basil. Stir to combine.

Cover the beef with salt, pepper and coat in the flower. In a skillet heat the oil over medium heat. Cook the beef until almost brown, and then add the onion. Continue browning and turning the meat until the onions are soft and translucent and the meat is fully browned.

Add the onions and meat to the pot. Stir in the tomato cubes and bring to the boil. Lower the heat to the lowest and cook for 3 - 4 hours. Be sure to stir every now and then so the ingredients don't burn to the bottom.

Serve with fresh bread and enjoy!

Mike & Leda

Mustardsoup

Serves 3 - 4

Ingredients

* 250 gram smoked bacon

* 40 grams butter

* 1 onion

* 30 to 60 grams flour

* black pepper

* 500ml milk

* 500ml stock or water (I used beef stock)

* 3 table spoons of coarse mustard

* 1 leek

Preparation

Slice the bacon in cubes, cut the onion finely and slice the leek in thin rings. Melt the butter in a pot and add the bacon and the onion. Put the heat on low as not to burn the onion and let the bacon slowly cook until crisp. Add the flour and stir until smooth. Let the mix cook so that the flour does not change colour. Carefully add the water/stock and milk to the mix and let it boil until the soup is lightly bounded. Now add the mustard and the black pepper according taste. Stir until smooth and boil slowly for a few minutes more. Before serving add the leek and cook for one minute more.

The soup is now ready to be served.

Enjoy!

Mike & Leda

Roasted Eggplant Curry

Serves 4 - 6

Ingredients

* 500g Eggplant

* 3 tablespoons olive oil

* Salt to taste

* 3 tablespoons coconut oil

* 2-4 medium sized onion

* 1 teaspoon ground cardamom

* 4-5 chile de arbol (or any other dried chili/chiliflakes) to taste

* 8 green cardamom pods

* 1 teaspoon black peppercorns

* 1 teaspoon ground turmeric

* 4 large garlic cloves

* 1 thumb sized chunk of ginger

* 1 can of diced tomatoes

* 400 ML coconutmilk

* rice

Preparation:

Cut the eggplant in cubes and cover with salt. Mix with olive oil and put in a preheated oven/airfryer on 180 degrees celsius. Roast for 30 minutes, or until done. Make sure the eggplant is ready when you begin, we will add them soon.

Meanwhile cut the onions in cubes, the garlic in slices and the ginger in thin strips.

Mix the ground cardamom with the chile de arbol and put in a grinder/mortar to grind, set aside. Open the cardamom pods and shake the inside in the mortar, along with the peppercorns. Smash and mix with the turmeric. Set aside.

Heat up the coconut oil in a large pot or wok. Put in the onion and set to medium keep stirring and mix in the ground cardamom/chile mix. Leave the heat on medium and stir occasionally until the onions are soft. Now add the carlic, ginger and the next spice mix that has the turmeric/pepper/cardamom pod and cook for a while to toast the spices and really make the flavour spread. Now add the eggplant, tomatoes, and coconutmilk. Increase the heat and mix well. Bring to a boil and then immediately turn the heat low to simmer while stirring occasionally. Add salt to your liking and keep stirring.

Meanwhile prepare the rice, by now you should know my prefferred method; 1 cup rice, 1,5 cup water, bring to boil, lower the heat, let it rest for a minute, stir, and close the lid.

When the rice is done, add with the curry in a bowl/plate and serve with Greek yogurt on the side.

If you are a fan of coriander, you can add some leaves on the top.

Enjoy your meal!

Mike & Leda

Spinach-rice

Serves 4

Ingredients:

* 1kg fresh spinach 

* 1 cup white rice

* 1 bunch spring onion

* 1/2 bunch dill

* 1/2 cup olive oil 

* 1 chicken or vegetable broth cube

* Salt & Pepper to taste

For serving:

* Feta cheese

* Fresh lemon

Preparation:

Chop the spring onions and finely wash the spinach.

Add the olive oil in a big pot and slowly add the spinach and the spring onion.

When it is all soft and about 1/4 of their beginning size, add the broth, salt, pepper, the rice 

and 2 cups of water. 

Mix, cover and once the water starts boiling, lower the temperature. 

Cook until the rice is done.

Fry one egg for every serving. 

Serving:

Serve with the egg over the spinach rice.
Add a generous piece of feta and a piece of lemon.

I hope you like this recipe and enjoy your meal!
Leda & Mike

Yogurt kebab

Serves 6-8

Ingredients:

For the kebab:

* 500 g ground beef (preferable one piece)

* 500 g lamp minced meat 

* 2 eggs

* 1 bunch of parsley

* Salt & Pepper to taste

* 1 tablespoon cumin 

* 1 tablespoon allspice

* 1 teaspoon chilli flakes 

* 1 teaspoon paprika mild 

* 1 medium red onion

* 1/2 litter milk 

* 1/2 teaspoon fenugreek 

* 1 teaspoon oregano

* 1/4 teaspoon chilli powder 

* 4-5 bread slices 

For the sauce:

* 100 ml olive oil

* 100 gr butter

* 2 tablespoons paprika mild

* 1 tablespoon tomato puree

* Salt to taste

For serving:

* Pita breads (1 p.p.)

* Greek style yogurt (1tbsp p.p.)

Preparation:

Let the bread soak in the milk and drain after. 

Finely chop the onion.

Mix all the ingredients and let rest for 2 hours.

Shape into medium balls and cook on the grill or deep fry.

In a small pan, let the butter melt and add the rest of the ingredients. 

Cook on low temperature until the tomato pure is sweetened.

Serving:

Cut the pitas into 4 pieces, add a tablespoon of the yogurt and then the kebabs.
On top, add a tablespoon of the sauce.

I hope you like this recipe and enjoy your meal!
Leda & Mike

Tonkotsu style ramen

Serves 4

Ingredients:

For the pork marinade:

* 400 g pork steak (preferable one piece)

* 1 tablespoon sake

* 1 tablespoon soy sauce

* 1 teaspoon oyster sauce

* 1 tablespoon honey

* 1 garlic clove, chopped

* Salt

* Pepper

For the soup:

* 1 liter stock (any kind will do, but I used dashi)
* 0.5 liter soy milk

* 1 tablespoon soy sauce (or more to taste)
* 1 teaspoon sugar

* 1 thumb sized piece of ginger, grated

* 2 garlic cloves, grated

* Noodles

* Optional: Sesame oil

For the topping:

* Pork
* Narutomaki (I used "normal" fish cake since I couldn't find it where I live)

* Spring onion

* Bamboo shoots

* Whatever you like

Preparation:

Sprinkle the pork with salt and pepper on each side and heat up a skillet with some oil.
Fry the pork on each side until brown and set aside. Don't cook it through!

Now let the pork cool down and mix all the ingredients for the marinade. Put the marinade in the skillet and let it simmer until the alcohol from the sake is evaporated. Meanwhile cut the pork in slices. You will notice that it is probably still red on the inside, but this is ok.
Put the pork in the skillet with the marinade and fry until the pork sucked up some of the marinade, or, like I did, until a bit crispy.

Take out the pork and set aside. Now we start boiling our noodles while we prepare the soup.

Heat up a pan on medium heat andboil the stock. Add the rest of the ingredients and slowly warm the soup. Don't let it boil! Put in a teaspoon of sesame oil if you have it to enhance the flavour. Mix thoroughly and lower the heat to the lowest setting to keep the soup warm.

When the noodles are done, pour the water and rinse with cold water. Put the noodles in a bowl and pour the soup over them until they are almost under. Now add your favourite toppings in any way you like and enjoy your soup!


Mike & Leda

Piri Piri Chicken burgers

serves 4

Ingredients:

For the burgers

* 4 buns
* 600g Chicken breast
* 2 tomatoes
* 8 slices of cucumber
* lettuce
* 4 slices of cheese
* 1 tablespoon castor sugar
* 2 tablespoons balsemic vinegar
* 2 tablespoon olive oil
* piri piri herbs (see http://emiliosbistro.blogspot.nl/2017/06/piri-piri-chicken.html )
* juice of one lemon
* 1 large onion
* 4 tablespoons yogonaise

For the sweet potato oven baked fries:

* 4 medium sized sweet potatoes
* 2 Tablespoons corn starch
* 1 Tablespoons olive oil
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon brown sugar
* Salt (to taste)

Preparation:

Peel the potatoes and cut them in 1 cm fries. Put them in a bowl with water for 1 hour.

Now beat the chicken with a meat hammer or anything similar until evenly round. Now put the herbs in a bowl and mix with lemon juice and a bit of olive oil. In this recipe I used one tablespoon. Now mix your chicken with the marinade and set aside.

Preheat the oven to 220 C.

Now we will prepare some caramelized onions. Heat up 1 tablespoon of oil and add the onion. Stir fry for a few minutes and then add the sugar. Stir fry for one more minute and then put the vinegar, turn the heat to low and let it simmer until the liquid is gone. Set aside.

Rinse and dry the fries. Now mix them in a bowl with cornstarch and add the oil. Toss them over again to evenly distribute the oil. Now add the rest of the herbs except for the salt and give them one good mix. Place the fries on a baking tray in the oven, evenly distributed and not too close together. Bake for 10-15 minutes.

Now heat up a grill pan and put the chicken once it is hot. Cook thoroughly on each side, until you are satisfied.

Now the fries should be done. Flip them all over and bake for another 10 - 15 minutes more, or until crisp.

Open the buns and grill each side until it gets a bit crisp, but still soft.
Now put one spoon of yogonaise on each burger, followed by lettuce, onions, chicken, cheese, tomatoes, cucumber, and the top of the bun.

Serve with the fries and possibly a nice soda!

Enjoy!

Mike & Leda

Chickpea salad with Kebab skews

serves 4 - 6

Ingredients:

* 500 grams minced beef

* 1 red onion

* Kebab/Köfte herbs ( can be found in Middle-Eastern supermarkets)

* 800 grams chickpeas, cooked

* 1 red paprika

* 1 yellow paprika

* 1 cucumber

* a handful of flat parsley

* 2 garlic cloves

* 250 gram cherry tomatoes

* zest and juice of 3 lemons

* a handful of fresh mint

* 5 spring onions

* 100 gram feta

* 2 spoons of olive oil

* salt to taste

* black pepper to taste

Preparation:

Finely chop the onion, and the garlic. Keep one garlic clove for the salad, and one for the kebab.
In a bowl, mix the herbs with the kebab, onion and garlic. You can also add a bit of parsley if you like. Leave alone for now.

Cut the paprika's and cucumber in cubes and cut the spring onion in slices. Halve the cherry tomatoes and add them to a bowl. Add the chickpeas too.

Use a rasp and take the zest from the lemon, straight to the salad bowl and finely cut the parsley and mint. Add them to the bowl with the remaining garlic.

Now take the juice from the lemon and put it straight to the bowl with the olive oil, and mix.
Break the feta with your hands in pieces to your preference and mix. Add salt and pepper to taste, and your salad is done.

Now use skews  and put the meat on them, in amounts you prefer. I made 4 skews out of the meat.
Heat up a grill pan and put a drop of oil. Take a paper towel and spread the oil over the pan.

Add the skews, and turn them once one side is done. If you like medium raw, count 3 minutes for each side, like I did, else keep them longer. Be sure that the outside is cooked thoroughly before serving!

Once the skews are done, serve next to the salad and enjoy your meal!

Mike & Leda

Tom Kha Goong

serves 6 - 8

Ingredients:

* 1 kg prawns, cleaned (or 500 g chicken for Tom Kha Kai)

* 1 can of bamboo shoots

* 1 thumb sized chunk of galangal

* 3 stalks of lemongrass

* 1 big onion

* 500 g mushrooms (I used oyster mushrooms)

* 5 Thai chilies

* 6 kaffir lime leaves

* 2 liters coconut milk

* 1 liter water

* Lime juice to taste

* Salt to taste ( or Thai fish sauce)

* Coriander to taste (chopped)

Preparation:

Cut the stem off the galangal and cut the galangal in slices of about 0.5 cm thick. Slice the bottom off the lemongrass and cut them diagonally in about 1,5 cm strips. Put 1 liter of coconut milk in a pan with half a liter of water and start boiling it. Immediately put in the galangal and lemongrass, and turn the heat to medium. You don't want to make it boil, but rather to the boiling point.

Optional part:
Now if you are using chicken, cut them in medium size pieces and wait for the coconut milk to come to the boiling point. This is the time to put the chicken. 

After that add the rest of the coconut milk and water, and stir to blend. Keep in mind you only stir in one direction always!

Take the stems off the chilies and cut them diagonally in thin slices and add them to the soup. Now add the prawns, if you are not using chicken. Give the soup a quick stir. Now cut the mushrooms in however size you prefer. I used oyster mushrooms so some of them were rather big, so I cut them down a bit. Add them to the soup and softly stir, again, only in one direction! 

If your soup is boiling, turn the heat down a little, we should use a medium heat so it slowly warms up, but not boil. Add the bamboo shoots.

Now peel the onion and cut it in half, and then make wedges. Add them directly to the soup. Cut the tomatoes the same way. Again wait for the soup to almost boil, then add the tomatoes.

Take the lime leaves and break them with your hand so it releases the flavor better. Add to the soup and give a quick stir.

We can start adding the salt (or fish sauce if you prefer!) now. Be sure to taste every now and then so we don't overdo it. For 5 to 10 minutes softly boil the soup while calmly stirring occasionally. We want the ingredients to be cooked, but not overcook the soup. Turn the heat off once it is ready.

If you are a fan, you can add the chopped coriander to the soup now, and stir.

For the final ingredient, it is time to add the lime juice. Add a bit, stir and taste until you are satisfied. If not, add more, but be sure to taste!

Once you are satisfied, 

Serve your Tom Kha Goong/Kai and enjoy the interesting combination of sweet, sour and salt of the amazing Thai kitchen.

Enjoy your dinner!

Mike & Leda